How do you take a historic landmark that, since 1923 has been pleasing guests with ranch-style accommodations, and dining in one of the most upscale districts in San Diego County, and clean it up with a major remodel? The answer is, very carefully. Careful to maintain consistent comfort and the highest example of the rare ranch feel of the property.
Morada is the signature restaurant that is the epicenter of the inn, with its clean, laid-back southwest style.
A farm to table format is essential. The food menu is in the hands of Executive Chef Todd Allison who has created a carefree elegance to his menu while diners settle back in the open-arms atmosphere. A concise 8 entrees cover bases like Maine Lobster Carbonara, Grilled Colorado Lamb loin Chops and local Honey Glazed Chilean Sea Bass which I chose, along with a side of Duck Confit Mac and Cheese.
Veteran wine director Kurt Kirschenman is now in charge of wines at Morada in Rancho Santa Fe
I was delighted to see an old friend that I have enjoyed for these TASTE OF WINE years and recently named Food & Beverage Supervisor and Sommelier at Morada. Kurt Kirschenman and I go back to his days at Loews Resort inCoronado.
He chose a wine that brought back recent memories of a happy journey to Sonoma last year. Among the other memorable wineries visited was Stonestreet, a premium wine, up in the hills in the Alexander Valley. He poured their 2007 Cabernet Franc. Normally a supporting varietal to Cabernet Sauvignon in Bordeaux Blends, Cab Franc is an insiders wine with a deeply velvety, smooth texture that is unmistakably left bank Bordeaux.
“We have a new wine list with a larger number of wines offered. I have walked all over Europe, tasting as I went, and now I have the go-ahead to not only create a broader based California collection, but dig deep into the great wineries of France and Italy,” he said. “My Chardonnay now include Burgundy, my Cabs are partly from Bordeaux. I want wines from less traveled roads. We serve a 6 ounce wine by the glass, which is more than most and we’ll be rolling out some high-end name brand cabs from Napa Valley on a test basis.” He emphasized that training the wait staff is important to convey to the diner what they are paying for.
Sauces play an important role in wine selection, as well as entrée selection, so there may be 5 or 6 wine selections that will go with a dish. Kirschenman hopes to bring in wine dinners, especially from the nearby wineries, long a hope of mine.
Live music at the inn is now scheduled in the lobby area on the weekends from 6 to 10pm. Morada serves breakfast, lunch and dinner with brunch on weekends from 11 to 3pm. Learn more at www.theinnatrsf.com
Operacaffe is the Soprano Sound
Italian opera music is occasionally presented at San Diego’s Operacaffe.
Cheryl Larson, a trained soprano performing Italian Opera, serves up the joy of Italian music while diners savor delicious Mediterranean food at the San Diego Gaslamp’s Operacaffe.
Food, wine and music are the basis for the Italian lifestyle and the Operacaffe is the only one I know of that completes the trifecta with opera music. At times she is joined by celebrated tenor Rosario Monetti and pianist Bryan Verhoye.
Musical performances begin at 6:30pm and are scheduled for the 3rdTuesday monthly with the dining room as a stage. It’s up close and personal and somehow the minestrone, ravioli and wine tastes much better to the cream of Italian opera.
The menu is decidedly Florentine with several ravioli and risotto dishes.
I chose the Ravioli Porcini e Crema di Tartuffi, in a creamy wild mushroom and truffle sauce. Beef and fish dinners also abound.
The wine choice is easy, an Italian Antinori from Tuscany, the 2007 Chianti Classico “Peppoli.” It’s made with mostly Sangiovese and a touch of Merlot and Syrah. Information and reservations for these musical evenings can be made at 619-234-6538.
Wine Bytes
- An Emerson Brown Wine Dinner is planned at Amaya La Jolla Sat. Jan 25 at 5:30pm. Join winemaker Keith Emerson for select pours accompanying a 3 course dinner. $75. pp. Reservations at 858-750-3695.
- Paradigm Winery of Napa Valley comes to Encinitas for a wine dinner at Solace, Tues. Jan. 28 starting at 6:30pm. Sean Crowley of Paradigm presides over 4 pours at the 4 course meal. $80. ea. RSVP atevents@eatatsolace.com.
- WineSellar & Brasserie in Sorrento Valley San Diego pours Sangiovese at a wine event on Wed. Jan. 29 from 5 to 9pm. Cost is $20. Details at 858-450-9557.
- Wine Steals in Cardiff is hosting a Paso Robles vs.Napa Valley wine comparison, Wed. Jan. 29 from5:30-7:30pm. $5.00 ea.
- Vittorios’, Camino Del Sur in Carmel Valley, is presenting a Frescobaldi Wine Dinner Thurs. Jan. 30 at 6pm. Italian wine specialist Marcos Mizzau will introduce the 4 great varietals including a 2011 Tenuta Castiglione Super Tuscan. $49.50 pp. For more information contact 858-538-5884.
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Frank Mangio is a renowned San Diego wine connoisseur certified by Wine Spectator. He is one of the leading wine commentators on the web. View and link up with his columns at www.tasteofwinetv.com. Reach him atmangiompc@aol.com.
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